Connect

    mail icontwitter iconBlogspot iconrss icon

Sport 9: Spring 1992

Pavlova

Pavlova

Well, it's no use tackling Pavlova, even if it is the national dessert. A national dessert that resembles a hat to wear to the races, with gloves. A meringue on tight curls and a fierce grip on the purse strings. The sort of woman who would beat a jockey for not winning. Perfect for leading the winner in though, keeping well clear of the foaming and frothing horse. And yet a touch of froth to show solidarity, to share the effort.

Instead on winter's nights I make little individual upside-down treacle puddings which we eat by firelight. Even Jasper, being an engineer, has no idea how the treacle crumbles like asphalt on the top and soaks into the sides. Like a treacle well. Elsie, Lacie and Tillie. I never think of the recipe, just throw it together. Margarine because the butter is hard in July, brown sugar, an egg or two, self-raising flour, raisins if I feel like it, generous pool of treacle at the bottom of each little dish with crimped sides. Then voilā. Out they slide with the treacle still congealing and sinking into the soft golden cake-like flesh.

Was it the same winter I took to inserting a whole pumpkin in the centre of the oven to blacken and soften ready for soup?

Pumpkin soup
Place pumpkin, leaving stalk on if desired, in centre
of oven on moderate heat until softened and charred.
Remove cautiously with oven gloves. When cool,
remove seeds. Reserve flesh. Blend with chicken
stock, seasonings, in blender. Reheat and just before serving add dollop of cream and scatter of parsley.

page 77

Feel as proud of this as if I had invented Hallowe'en!